I've been reading a bunch lately and it seems that many of you prefer working with HiRatio instead of Crisco. Why is one better than the other and what is the difference?
Thanks from a newbie
I started using this year. I used to use half crisco and half butter..but i was hard to work with. I didn't think I would like an all hi-ratio icing..but I do. It has a more creamer feel in your mouth, not greasy. More forgiving when you are trying to fix a problem on your icing. It smooths better.
The only downfall it can be costly. I must admit I have bought a cheaper brand of hi-ratio and it just doesn't hold up to the warm weather in Texas. I have had some issues lately. After i use all of it I will probably do sweetex majority of the time.